Tender roast pheasant

Yield: 4 servings

Measure Ingredient
1 \N Pheasant
\N \N Butter
2 cups Hot water
3 tablespoons Butter
\N \N Salt & Pepper
2 \N Cubes chicken bouillon



Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper. Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven.

Do not cover. Add bouillon & 3 tb butter to hot water & stir until mixed. Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1¼ - 1 ½ hrs., depending on size of bird & wheather it's stuffed.

Remove & thicken basting juices with flour for gravy.

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